Hmmm… I seem to be having a bit of a fish cake making phase at the moment. Although I made these today because I forgot to defrost anything for lunch and had to raid the cupboards at the last minute to see what I could throw together.
There are lots of sweet potato and tuna cake recipes out there, this is my version and Matthew and I love it! It is full of tasty herbs that give it a lovely flavour.
What you need:
150g tinned tuna (drained weight)
2 medium sweet potatoes
4-5 spring onions, chopped
handful of chives, finely chopped
handful of parsley, finely chopped (or 1-2 tbsp of dried parsley)
2 tbsp mild and light olive oil
1 tsp paprika
salt and freshly ground black pepper
1 egg, lightly beaten
extra oil for frying
How to make it:
Peel the sweet potatoes and cut into chunks.
Place in a pan of boiling water and simmer until the potatoes are soft.
Drain well, transfer to a large bowl and mash with a fork.
Flake the tuna and add it to the mashed sweet potato.
Add the rest of the ingredients, except the egg, and mix thoroughly.
Taste the mixture to check you’re happy with the seasoning.
Shape into cakes and dip each fish cake into the beaten egg to coat both sides (I got 7 fish cakes from this batch).
Heat a little oil in a frying pan and when it is hot add the fish cakes to the pan.
Fry for a few minutes until golden brown, you may need to turn them a couple of times.
Serve up and enjoy!
I served these with a tasty spinach and tomato salad.